Description
A vibrant and nutritious Beetroot and Chickpea Salad combining earthy roasted beetroots, protein-rich chickpeas, fresh herbs, and a zesty cumin-lemon dressing. Perfect as a refreshing light lunch, healthy side dish, or part of a Mediterranean mezze spread.
Ingredients
Salad
- 2 medium beetroots, roasted and diced
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 small red onion, thinly sliced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- Salt and pepper, to taste
Optional
- ½ cup crumbled feta or goat cheese
Instructions
- Roast Beetroots: Preheat the oven to 200°C (400°F). Place whole beetroots wrapped in foil or on a baking sheet, and roast for about 40 minutes until they are tender when pierced with a fork. Once cool, peel off the skin and dice them into bite-sized pieces.
- Combine Salad Ingredients: In a large mixing bowl, add the roasted diced beetroot, drained chickpeas, thinly sliced red onion, chopped parsley, and chopped mint. Gently toss to mix evenly.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and pepper until emulsified and combined well.
- Dress the Salad: Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients evenly with the dressing.
- Add Optional Cheese and Serve: If using, sprinkle the crumbled feta or goat cheese on top. Serve the salad chilled or at room temperature for best flavor.
Notes
- For extra crunch, add toasted walnuts, pumpkin seeds, or sunflower seeds.
- Swap parsley and mint for coriander (cilantro) to change the flavor profile.
- This salad keeps well in the fridge for up to 2–3 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean, Middle Eastern
